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Articles by Topic - Safety
Listing articles 151 to 160 of 173
Departments: For the Birds
Food handling facilities are sensitive environments where contaminants and adulterants must be carefully monitored and managed as the potential for causing human foodborne illnesses in large numbers of people is elevated. Birds and the accompanying contaminants and adulterants they bring are causes for great concern in, on, or around food facilities. A number of bird species, including pigeons, sparrows, starlings, seagulls, crows, swallows, and occasionally birds of prey, are often found at food...
Departments: Cleanliness is Next to Effectiveness
Employee handwashing is considered to be among the most effective ways to help control the spread of illnesses in foodservice operations. Although this point is generally accepted as fact, proper handwashing practices are often inadequate for a variety of reasons.
The events of Sept. 11, 2001, had great impact on the food industry, but not necessarily in the way one would think. One might assume that terror threats drastically altered the processes staffing firms have used for pre-employment screening with an eye toward food safety. However, the reality is quite the contrary. The food industry has long relied on the stringent processes used by top staffing firms to pre-screen food scientists, microbiologists, etc. for research and development and manufacturing...
Departments: The Curtain of Containment
The number of people, who have to be alert to what foods they not only digest, but also often just come into contact with, is sizeable. Food allergies of some type affect about 2 percent of the adults in this country. If someone does not have to deal with this problem, chances are they have a member of their family who does. Nationwide, 8 percent of children need to be wary about what they put in their mouths.
Departments: What ATP Sanitation Systems Cannot Do
Screwdrivers are designed with the intent to do one thing well: Drive screws, but the designers’ intent doesn’t stop screwdrivers from being used poorly as chisels, pry bars, door knobs, fondue forks, lawn darts, etc., etc. Likewise, ATP (adenosine triphosphate) sanitation monitoring systems are designed to do one thing extremely well: Detect and measure ATP on surfaces and in liquids as a method of determining the relative cleanliness of the surface or liquid. But the designers’ intent...
A letter received by Pepsi Co. in May offered a lot more from Coca-Cola than a smile. A whacky plot formulated by a tacky trio of culprits involved the sale of recipes for some Coca-Cola products and details of future promotions ($15,000) as well as a sample of a new beverage that has yet to be introduced ($75,000).
Features: The DNA of Crisis Management
Television shows highlighting the techniques and intricacies utilized in criminal investigations are gaining a foothold among America’s television viewers.
Preparing for a crisis is the area that I would like to discuss in this first article. There are three stages at which crises can be addressed: Before, during and after a situation occurs.
Each package of raw poultry sold in this country has this stamp on the label: “Inspected for wholesomeness by U.S. Department of Agriculture.” It also displays the establishment number of where the poultry was processed.
Departments: Personal Hygiene and Food Safety
Due to a heightened public awareness as a result of all types of media coverage concerning foodborne illnesses, the level of training for employees working in the food industry in general needs to be increased. This is a responsibility that the food industry has to their clients and the general public. Employers have a responsibility to provide a well-designed, informational training program for employees to follow while on the job. It is important that this training be communicated in language that all...